Say hello-ho-ho to Christmas in a cup 🎄 Cinnamon, cardamom, custard, stewed fruits, dark cherry, brandy and chocolate come together to make this one of the more festive and indulgent releases on our list. Produced by Tuang Coffee farm from cherry grown in Mbohang Village in Manggarai, Flores, this coffee goes through a lot before we get it. Ripe cherry is sorted then sprayed with a starter culture made from palm juice fermented using a combination of local natural yeast, fungi and microbes, until it reaches 4.2pH. The cherry is then placed inside sealed tanks at an ambient temperature of 15-22 degrees for 240 hours. When 3.8pH is reached the fermented coffee is moved to be dried on beds down to 10% moisture for a lengthy 7-8 weeks. But before it's milled and shipped, the dried parchment is stabilised in sealed plastic bags for three months. This is a 250g box from our Special Release range. - Farm: Tuang Coffee - Region: Mbohang Village, Manggarai, Flores - Variety: Yellow Caturra, Typica, Kartika - Altitude: 1500masl - Cupping Score: 87 - Process: Ripe cherry is sprayed with astarter culture made of fermented palm juiceThe cherry is then placed inside sealed tanksfor 240hrs at 15-22ºC. When 3.8pH is reachedcherry is dried on beds for 7-8 weeks - Cupping Notes: The holiday season in a cup!Tropical fruits, cinnamon, custard, brandy. - Brewing Notes: Boozy grape filters. Cherry liqueur & cardamom shots. Choc soft serve & raisin flat whites.

Say hello-ho-ho to Christmas in a cup 🎄 Cinnamon, cardamom, custard, stewed fruits, dark cherry, brandy and chocolate come together to make this one of the more festive and indulgent releases on our list. Produced by Tuang Coffee farm from cherry grown in Mbohang Village in Manggarai, Flores, this coffee goes through a lot before we get it. Ripe cherry is sorted then sprayed with a starter culture made from palm juice fermented using a combination of local natural yeast, fungi and microbes, until it reaches 4.2pH. The cherry is then placed inside sealed tanks at an ambient temperature of 15-22 degrees for 240 hours. When 3.8pH is reached the fermented coffee is moved to be dried on beds down to 10% moisture for a lengthy 7-8 weeks. But before it's milled and shipped, the dried parchment is stabilised in sealed plastic bags for three months. This is a 250g box from our Special Release range. - Farm: Tuang Coffee - Region: Mbohang Village, Manggarai, Flores - Variety: Yellow Caturra, Typica, Kartika - Altitude: 1500masl - Cupping Score: 87 - Process: Ripe cherry is sprayed with astarter culture made of fermented palm juiceThe cherry is then placed inside sealed tanksfor 240hrs at 15-22ºC. When 3.8pH is reachedcherry is dried on beds for 7-8 weeks - Cupping Notes: The holiday season in a cup!Tropical fruits, cinnamon, custard, brandy. - Brewing Notes: Boozy grape filters. Cherry liqueur & cardamom shots. Choc soft serve & raisin flat whites.